CAMBODIAN HOT AND SOUR BEEF SALAD
 ALANA
INGREDIENTS

Enough lettuce leaves to cover a serving dish
225g tender steak
2 tablespoons fish sauce
2 tablespoons lime juice (the juice of about 1 lime)
1 teaspoon sugar
1 shallot, finely sliced or 2 spring onions finely sliced
1 -2 red or green chillies, deseeded and finely chopped, depending on how large they are and how hot you want this
Handful of mint
Serving Size : Serves 2
INTRODUCTION

As featured on the ITV Nigella show. From Nigella's book How To Eat.
METHOD

1.Preheat a griddle, or you can use a grill.
2.Cover a serving dish with lettuce leaves and set aside.
3.Griddle or grill the steak; it should be rare, really, but obviously cook it as you prefer. When it's done, remove to a board on which to carve it and pour any juices in the grill pan into a bowl.
4.Cut the steak into very thin slices across and put it and any more of the juices that run out into the bowl as well.
5.In another bowl, mix the fish sauce, lime juice, sugar, chopped chilli and sliced shallot, stirring well.
6.Then mix the contents of the two bowls together, adding the mint leaves and quickly turn out on the lettuce and serve while still warm.



REVIEWS

I would add some more Saracha sauce into the dressing to give it an extra kick

HC LIN
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